Mexicali Pork Chop Casserole

• 1 Tbsp. unsalted margarine
• 1 large yellow onion, halved and sliced thin
• 1/2 medium-size green pepper, cored, seeded and cut in 1-inch squares
• 1/2 medium-size sweet red pepper, cored, seeded and cut into 1-inch squares
• 1 (1 lb.) can low sodium tomatoes, drained and chopped
• 1 c. frozen corn, thawed and drained
• 1/4 tsp. dried marjoram, crumbled
• 4 lean pork chops (about 1 lb.), trimmed of fat

1. Preheat oven to 350u0b0.
2. Melt margarine in heavy 10-inch skillet over moderate heat; add onion, green pepper and red pepper and cook, uncovered, about 5 minutes.
3. Add tomatoes, corn and marjoram; raise the heat to high and cook, uncovered, 5 minutes longer.
4. Transfer to ungreased shallow 1 1/2-quart casserole or 9-inch pie plate.

unsalted margarine, yellow onion, green pepper, sweet red pepper, tomatoes, frozen corn, marjoram, lean pork chops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523158 (may not work)